Figure 4.
Friction curves of samples with different protein content and konjac content. (A) S1K2, S5K2, pork fat (cook for 20 min); (B) S1K4, S5K4, pork fat (cook for 20 min); (C) S1K6, S5K6, pork fat (cook for 20 min) (n = 3).
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